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Leeks Vinaigrette


  • 900 g Leeks

  • 1 shallot minced

  • 3 tablespoons wine vinegar

  • 125 ml Olive Oil

  • Salt & Pepper

  • 1 Lemon Zest


  • 1.

    Trim the root end of the leeks, and cut off the tops just above where the dark green starts.

  • 2.

    Make a slit in the top of each leek and rinse thoroughly in cold water, getting out any grit.

  • 3.

    Bring a large pot of water to boil.

  • 4.

    Salt it.

  • 5.

    Tie the leeks in bundles and cook until tender, about 10 minutes, depending on their size.

  • 6.

    Drain and rinse under ice-cold water to preserve their colour.

  • 7.

    Drain thoroughly, and refrigerate until about an hour before serving.

  • 8.

    For the vinaigrette, macerate the shallot in the vinegar (enough to cover) for 10 minutes.

  • 9.

    Drain off the vinegar.

  • 10.

    Stir the oil into the shallots, and season well.

  • 11.

    Taste, adding more oil or vinegar, as needed, to balance the taste.

  • 12.

    Arrange the leeks on a serving platter.

  • 13.

    Spoon over the vinaigrette, shave over lemon zest, and grind over pepper.

  • 14.

    Serve with anchovy toasts.

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